Cals: 357/ F 29g/ CHO 17g/ P 13g

Meal Prep Time:  55 minutes

Serves: 6

Ingredients:

• 1 tbsp olive oil
• 1 tsp salt
• 1 brown onion, finely diced
• 4 celery stalks, finely chopped
• 2 carrots, finely diced
• 8 button mushrooms, finely chopped
• 2 garlic cloves, crushed and finely chopped
• 25g Mayvers Protein+ Peanut butter
• 225g mixed nuts
• 100ml vegetable stock
• 1 tsp mixed herbs
• Pepper to taste
• 2 tbsp sunflower seeds

Method:

1. Grease a loaf tin and line with baking paper
2. Preheat the oven to 200.
3. In a blender, pulse the mixed nuts and mushrooms
   until they are in small pieces but not ground.
4. In a small pan, sauté the onion, celery and carrots
   with the olive oil and salt for 5 minutes.
5. Add the garlic and cook for another 3 minutes,
   stirring often.
6. In a bowl, mix the nuts and mushrooms with the
   sautéed vegetables. Add the stock, pepper, mixed
   herbs and peanut butter. If the mixture does not
   combine well (it appears too dry) add soy or
   almond milk slowly to get a stickier consistency.
7. Press with a spoon into the loaf tin until it is
   compact and sprinkle with the sunflower seeds.
8. Bake covered in foil for 30 minutes, then uncovered
   for a further 15-20 or until it is lightly brown and
   warmed through.